Monday, January 15, 2018

Chocolate Chip Tahini Cake

This weekend I was going through my pantry and thinking about doing some cold weather, stay-at-home-day baking. There's something so comforting about winter baking not to mention, I really wanted something sweet.

I was actually a little low on supplies for anything but a basic loaf cake but I found a bag of chocolate chips and a jar of tahini. OK, let's be real. I always have a jar of tahini because that stuff is everything. Plus I write a Middle Eastern food column so the tahini is pretty much flowing. And I love it sweet as much as savory so, one tahini cake coming right up.

If you haven't tried tahini in desserts, just think about how peanut butter is good savory or sweet. Since tahini is basically sesame seed butter, the principle is the same. And just like peanut butter, it has a high (healthy) fat content so it replaces some of the butter in a cake recipe. This would be great with or without the chocolate chips but there's really no good reason to ever not add chocolate chips, right? I made a simple sweet tahini glaze for the cake and brewed up a pot of tea. Winter weekends done right. Enjoy!

Chocolate Chip Tahini Cake

by Hungry Couple

Prep Time: 20 Minutes

Cook Time: 50 Minutes

6082104

Ingredients (8 Servings)

1 Egg

1 Cup sugar

1/4 Cup canola oil

1 Teaspoon vanilla

1 Cup milk

3/4 Cup sesame paste

1/2 Cup water

2 Cups all purpose flour

2 Teaspoons baking powder

1/2 Teaspoon baking soda

1 Teaspoon salt

1 Cup chocolate chips

Glaze:

1/2 Cup powdered sugar

2 Tablespoons milk

1 Tablespoon sesame paste

Pinch of sea salt

Instructions

Pre-heat the oven to 350 degrees and butter and flour a loaf pan.

Using a stand or hand mixer, beat together the eggs, sugar, oil, vanilla, milk, sesame paste and water.

In a separate bowl, sift together the flour, baking powder, baking soda and salt.

Add the chocolate chips to a small bowl and toss with one tablespoon of the flour mixture. This will prevent them from sinking to the bottom of the cake.

Add the dry ingredients into the wet and mix until combined. Stir in the chocolate chips and pour into the prepared loaf pan.

Bake for approximately 50 minutes or until a toothpick comes out clean and allow to cool thoroughly before removing from the pan.

To make the glaze, whisk together the powdered sugar, milk, sesame paste and salt until smooth. Pour over the cooled cake and top with a few additional chocolate chips, if desired.